Allor! We’re officially French converts. Though Macron’s presidential win may be a little to do with this comment, it’s also more to do with our brand new flour suppliers, Moulin Hoche. We’re obsessed with this age-old, traditional stone mill located just outside of Paris in the Champagne Region of France.
Our decision to convert to a French mill has a lot to do with our dedication to delivering the very best baked goods we can make. Where better to source our flour than the nation best known for great bread? And boy this bread is good. Ultra fine, organic flour makes for an aromatic, tasty loaf. What’s more, the Moulin has been able to provide a much more diverse range of flours featuring a complex selection of wheat grown in the verdant Champagne Region.
Moulin Hoche is a family-run mill that has been in the Hoche family for four generations. Francois Hoche is the miller now running the show but it was his great grandfather, Fernand Hoche, that founded the family business at the picturesque French mill back in 1921. The mill itself has been there since the 17th Century.
“I love my job because of its complexity. I love having the contact with the farmers, the bakers and with my customers and being the mediator between those three elements. I also do so many things in one day, that I could never be bored doing what I do,” says miller Francois. He has been working at the mill since his teens, learning the tricks of the trade from childhood. What makes Moulin Hoche so special is the relationship that Francois insists on having with all of his customers – he even came out to London to visit our own bakery and to check out all our stores.
“Pavilion’s ability to adapt the French bakery style to an English customer is what I like about your company,” he tells us. “Everything about Pavilion has an international feel – from the staff across bakery, kitchen and stores, to the food itself.” Merci Beaucoup Monsieur Hoche, it’s a pleasure doing business with you too.